Alex Gone Loco

A comforting and hearty chicken noodle soup cooked slowly in a crock-pot, perfect for chilly days or when you need a warm and nourishing meal.

Ingredients: 1 lb boneless, skinless chicken breasts. 8 cups chicken broth. 4 carrots, sliced. 4 celery stalks, sliced. 1 onion, diced. 3 cloves garlic, minced. 2 tsp dried thyme. 2 tsp dried rosemary. 2 bay leaves. Salt and pepper to taste. 8 oz egg noodles.

Instructions: In a slow cooker, combine chicken, broth, carrots, celery, onion, garlic, thyme, rosemary, bay leaves, salt, and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender. Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker. Add egg noodles to the slow cooker, cover, and cook on high for an additional 15-20 minutes, or until noodles are tender. Taste and adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the cozy flavors of fall with this gluten-free sticky bun pumpkin spice cake. Made with wholesome ingredients like almond and coconut flour, pumpkin puree, and warm spices, it's the perfect treat for crisp autumn days.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 2 teaspoons baking powder. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon sea salt. 1 cup pumpkin puree. 1/2 cup almond milk. 1/4 cup melted coconut oil. 1/4 cup maple syrup. 2 eggs. 1 teaspoon vanilla extract. 1/2 cup chopped pecans or walnuts. 1/2 cup coconut sugar. 1/4 cup melted coconut oil. 1 tablespoon ground cinnamon. 1/4 cup maple syrup.

Instructions: Preheat oven to 350F 175C. Grease a 9x9-inch baking dish with coconut oil. In a large bowl, combine almond flour, coconut flour, coconut sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and sea salt. In another bowl, mix together pumpkin puree, almond milk, melted coconut oil, maple syrup, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Pour the batter into the prepared baking dish. In a small bowl, mix together chopped pecans or walnuts, coconut sugar, melted coconut oil, cinnamon, and maple syrup. Drop spoonfuls of the topping mixture over the batter and swirl with a knife. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

Creamy, fruity, and indulgent, these popsicles combine the classic flavors of strawberry and chocolate with the rich creaminess of cheesecake, all in a convenient frozen treat.

Ingredients: 1 cup strawberries, chopped. 1/2 cup chocolate chips. 8 oz cream cheese, softened. 1/2 cup condensed milk. 1/2 cup heavy cream. 1 tsp vanilla extract. 1/4 cup graham cracker crumbs.

Instructions: In a small saucepan, melt chocolate chips over low heat until smooth. Set aside. In a blender, combine strawberries, cream cheese, condensed milk, heavy cream, and vanilla extract. Blend until smooth. Pour half of the mixture into a separate bowl and mix in melted chocolate until well combined. Alternately layer the strawberry mixture and chocolate mixture into popsicle molds, swirling gently with a knife. Sprinkle graham cracker crumbs into each mold, pressing gently to adhere. Insert popsicle sticks into the molds and freeze for at least 6 hours or until firm. To unmold, run warm water over the molds for a few seconds and gently pull out the popsicles. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

This recipe is a tasty keto-friendly take on the classic buttermilk fried chicken. It uses juicy chicken breasts that are covered in a tasty mixture of almond flour, Parmesan cheese, and smoked paprika.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup almond flour. 1/4 cup grated Parmesan cheese. 2 tablespoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 large eggs. 1/4 cup unsweetened almond milk. 1/4 cup avocado oil for frying.

Instructions: Put smoked paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish. Add the almond flour and mix it all together. In a different shallow dish, mix the eggs and almond milk together with a whisk. After dipping each chicken breast in the egg mix, cover it all over with the almond flour mix. In a pan, heat avocado oil over medium-high heat. The chicken breasts should be fried for four to five minutes on each side, or until they are golden brown and fully cooked. Before putting the chicken on a paper towel-lined plate to drain, take it out of the pan. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

At only $0.04 each, these pancakes are perfect because they are fluffy, tasty, and cheap. A tasty and inexpensive way to have breakfast or brunch, they're a great choice.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1 large egg. 2 tablespoons melted butter. 1/2 teaspoon vanilla extract. Cooking spray or additional melted butter for cooking.

Instructions: Mix the flour, sugar, baking powder, baking soda, and salt together in a bowl. Bring the egg, melted butter, buttermilk, and vanilla extract together in a different bowl and mix them with a whisk. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Don't mix it too much; a few lumps are fine. Melt some butter or cooking spray on a nonstick skillet or griddle and heat it up over medium-high heat. Place a quarter-cup of the pancake batter on the hot griddle for every pancake. It will take about two to three minutes of cooking until bubbles appear on top and the edges look set. After flipping, cook for another one to two minutes, or until golden brown and done all the way through. Take it off the grill and serve it hot. You can add your favorite toppings, like whipped cream, maple syrup, or berries, if you want to. Have fun with your tasty and cheap pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Slow Cooker Salsa Verde Chicken recipe combines the tangy flavors of salsa verde with tender chicken breasts, creating a delicious and easy-to-make dish. Perfect for busy weeknights or entertaining guests, this recipe is sure to become a family favorite!

Ingredients: 4 boneless, skinless chicken breasts. 1 cup salsa verde green salsa. 1 can 4 oz diced green chilies, drained. 1 teaspoon ground cumin. 1 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: Place chicken breasts in the slow cooker. In a bowl, mix salsa verde, green chilies, cumin, garlic powder, salt, and black pepper. Pour the salsa verde mixture over the chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Before serving, shred the chicken using two forks and mix it with the salsa verde sauce in the slow cooker. Stir in chopped cilantro and lime juice. Serve hot over rice, in tacos, or with your favorite side dishes.

Prep Time: 10 minutes

Cook Time: 240 minutes

The perfect balance of butterscotch sweetness, rich chocolate, and satisfying pecan crunch characterizes these cookies. They're sure to be a hit with everyone and ideal for any occasion!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons pure vanilla extract. 2 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup butterscotch chips. 1 cup semisweet chocolate chips. 1 cup chopped pecans.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One at a time, beat in the eggs, making sure to fully incorporate each, and then stir in the vanilla extract. Mix the salt, baking soda, and flour in a different bowl. Add the dry mixture to the wet ingredients gradually, stirring just until combined. To evenly distribute the chopped pecans, semisweet chocolate chips, and butterscotch chips throughout the cookie dough, fold them in. Round tablespoons of cookie dough should be dropped, separated by about 2 inches, onto the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are golden. The oven should be preheated. Take the cookies out of the oven and allow them to cool for a few minutes on the baking sheet before moving them to a wire rack to cool down completely. Savor your flawless pecan, chocolate, and butterscotch cookies!

Prep Time: 20 minutes

Cook Time: 10-12

These easy grilled chicken kebabs are bursting with flavor from the zesty marinade and perfectly grilled vegetables. They're a perfect addition to any barbecue or weeknight dinner.

Ingredients: 1 lb chicken breast, cut into chunks. 1 red bell pepper, cut into chunks. 1 green bell pepper, cut into chunks. 1 onion, cut into chunks. 2 tablespoons olive oil. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Salt, pepper, chili powder, cumin, paprika, and lime juice should all be mixed together in a bowl. Make sure the chicken chunks are well covered when you add them to the marinade. Let it sit for at least 30 minutes. Warm the grill up to a medium-high level. Skewer chicken, bell peppers, and onions that have been marinated. Kebabs should be cooked on a grill for 10 to 12 minutes, turning them over every so often, until the chicken is fully cooked and the vegetables are soft. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 12 minutes

These Gluten-Free Quinoa Pizza Bowls taste great and are better for you than regular pizza. They are a filling and healthy meal because they are full of quinoa, fresh vegetables, and your favorite pizza toppings.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup pizza sauce. 1 cup shredded mozzarella cheese. 1/2 cup sliced black olives. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced pepperoni or your favorite gluten-free toppings. 1 teaspoon dried oregano. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry. Before you start cooking, heat the oven to 375F 190C. Add half of the shredded mozzarella, black olives, cherry tomatoes, pepperoni, oregano, garlic powder, salt, and pepper to a large bowl. Add the cooked quinoa and mix it all together. Put the quinoa mixture into bowls or ramekins that can go in the oven. Add the rest of the mozzarella cheese to the top of each one. Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves. Have fun with your tasty gluten-free pizza bowls!

Prep Time: 15 minutes

Cook Time: 30 minutes

The outside of the salmon croquettes is crispy, and the inside is soft. They are full of herbs and spices that make them taste great. When paired with a sour remoulade sauce, they make a delicious seafood dish that's great for any event.

Ingredients: 2 cans of salmon, drained. 1/2 cup breadcrumbs. 1/4 cup chopped green onions. 1/4 cup chopped parsley. 2 eggs, beaten. 1 tablespoon Dijon mustard. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tablespoons lemon juice. 1 tablespoon capers, chopped. 1 tablespoon chopped pickles. 1 teaspoon Dijon mustard. 1 teaspoon hot sauce. 1/2 teaspoon paprika.

Instructions: Put the eggs, Dijon mustard, garlic powder, salt, and pepper in a bowl. Add the breadcrumbs, green onions, parsley, and salmon. Put the mixture in the fridge for 30 minutes after making small patties out of it. To make the remoulade sauce, put the capers, pickles, Dijon mustard, hot sauce, paprika, mayonnaise, and lemon juice in a small bowl. Put it in the fridge until you're ready to use it. Set a pan on medium heat and add the oil. It should take about three to four minutes on each side to fry the salmon patties until they are golden brown. Emoulade sauce should be served on the side. Have fun!

Prep Time: 20 minutes

Cook Time: 10 minutes

Strawberry Brownie Kabobs are a tasty and simple dessert that are great for gatherings, parties, or just as a sweet treat. Putting fudgy brownies and juicy strawberries on a skewer makes a fun and tasty treat that everyone will love.

Ingredients: 1 box brownie mix. 1/4 cup water. 1/2 cup vegetable oil. 2 eggs. 1 pound strawberries, washed and hulled. Wooden skewers.

Instructions: Preheat oven to 350F 175C. Prepare the brownie mix according to the package instructions by combining the mix, water, vegetable oil, and eggs in a mixing bowl. Pour the brownie batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely, then cut them into bite-sized squares. Thread a brownie square onto a wooden skewer, followed by a strawberry. Repeat until the skewer is filled, alternating between brownie squares and strawberries. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a tasty and unique sandwich made with honey, walnuts, ripe bananas, creamy peanut butter, and peanut butter. It has just the right amount of sweet and savory.

Ingredients: 2 slices of banana bread. 1 ripe banana, sliced. 2 tablespoons of peanut butter. 2 strips of crispy bacon. 1 tablespoon of honey. 1/4 cup of chopped walnuts. Lettuce leaves.

Instructions: On one side of every slice of banana bread, put peanut butter. On one piece of banana bread, put banana slices. Spread honey on top of the banana slices. On top of the bananas, put bacon strips that are crispy and chopped walnuts. Add lettuce leaves on top. Put the peanut butter side down on the other slice of banana bread to close the sandwich. Hold the sandwich together with a light press. If you want, cut it in half and serve.

Prep Time: 10 minutes

Cook Time: 5 minutes

This pumpkin bread with few carbs is great for a cool fall day. It tastes great, is moist, and is full of warm spices. Plus it works with keto!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered erythritol. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp salt. 4 large eggs. 1/2 cup pumpkin puree. 1/4 cup melted coconut oil. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease a loaf pan with coconut oil. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, beat eggs, then mix in pumpkin puree, melted coconut oil, almond milk, and vanilla extract. Pour wet ingredients into dry ingredients and stir until well combined. Pour batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes

Cook Time: 45 minutes

Savor the mouthwatering flavors of this vegan triple chocolate mousse cake that is paleo. A rich cake made with almond flour, avocado chocolate mousse, and smooth chocolate ganache on top.

Ingredients: For the Cake:. 2 cups almond flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt. For the Chocolate Mousse:. 2 ripe avocados. 1/2 cup cocoa powder. 1/2 cup maple syrup. 1/4 cup coconut cream. 1 teaspoon vanilla extract. Pinch of salt. For the Chocolate Ganache:. 1/2 cup dairy-free dark chocolate chips. 1/4 cup coconut cream. 1 tablespoon coconut oil.

Instructions: Preheat the oven to 350F 175C. Grease a 9-inch round cake pan with coconut oil. In a mixing bowl, combine almond flour, cocoa powder, coconut sugar, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Mix until well combined. Press the mixture into the bottom of the prepared cake pan, forming an even layer. Bake the cake in the preheated oven for 20-25 minutes, or until set. Remove from the oven and let it cool completely. Meanwhile, prepare the chocolate mousse by blending together ripe avocados, cocoa powder, maple syrup, coconut cream, vanilla extract, and a pinch of salt until smooth and creamy. Spread the chocolate mousse evenly over the cooled cake. In a small saucepan, melt dark chocolate chips with coconut cream and coconut oil over low heat, stirring until smooth. Pour the chocolate ganache over the chocolate mousse layer. Refrigerate the cake for at least 2 hours, or until the ganache is set. Slice and serve chilled. Enjoy!

Prep Time: 30 minutes

Cook Time: 25 minutes

This recipe for Primal Chicken Pot Pie Muffins is a tasty and nutritious take on a traditional comfort food. They make the ideal Paleo dinner because they are high in protein and vegetables and will fulfill your cravings.

Ingredients: 1 lb cooked chicken breast, diced. 2 cups cauliflower florets, steamed and chopped. 1/2 cup carrots, diced. 1/2 cup celery, diced. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. 1/2 cup coconut milk. 2 eggs. 2 tbsp coconut flour. 2 tsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C and grease a muffin tin with olive oil or use muffin liners. In a skillet, heat olive oil over medium heat. Add onions and garlic and saut until fragrant and translucent. Add diced carrots and celery to the skillet and cook until they begin to soften. In a mixing bowl, combine cooked chicken, steamed cauliflower, sauted vegetables, and dried herbs. Season with salt and pepper. In a separate bowl, whisk together coconut milk, eggs, and coconut flour until well combined. Pour the wet mixture over the chicken and vegetable mixture and stir until everything is evenly coated. Spoon the mixture into the prepared muffin tin, filling each muffin cup to the top. Bake in the preheated oven for 25-30 minutes or until the muffins are set and the tops are golden brown. Let them cool for a few minutes before removing from the muffin tin. Serve hot and enjoy your Paleo Primal Chicken Pot Pie Muffins!

Prep Time: 20 minutes

Cook Time: 30 minutes

No-churn blueberry cheesecake ice cream is rich and creamy, and it tastes great with fresh blueberries and graham cracker crumbs. This dessert is simple to make and tastes great any time of the year because it has just the right amount of sweetness and sourness.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 8 ounces cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup fresh blueberries, plus extra for garnish. 1/2 cup crushed graham crackers, plus extra for garnish.

Instructions: Heavy cream should be whipped in a large bowl until stiff peaks form. Cream cheese should be beat in a different bowl until it's smooth. Mix the vanilla extract, powdered sugar, and sweetened condensed milk into the cream cheese until it is smooth. Fold the whipped cream into the cream cheese mixture slowly until it is well mixed. Add the fresh blueberries and crushed graham crackers and mix them in well. Put the mixture into a loaf pan or another container that can go in the freezer. Use a spatula to smooth the top. Add more blueberries and crushed graham crackers on top to make it look nice. Put plastic wrap over the pan and freeze for at least 6 hours, or until the food is firm. Put scoops of ice cream in bowls or cones, and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

These ultimate baked beans are a perfect combination of sweet and savory flavors. The addition of bacon and a rich, tangy sauce elevates the classic baked beans to a whole new level.

Ingredients: 4 cans 15 oz each of navy beans, drained and rinsed. 1 cup diced bacon. 1 cup diced onion. 1 cup ketchup. 1/2 cup molasses. 1/4 cup brown sugar. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon Worcestershire sauce. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Set oven temperature to 175C 350F. Cook bacon in a big skillet until it's crispy. Eliminate extra grease. Add the chopped onion to the skillet and cook it until it becomes transparent. Combine the apple cider vinegar, brown sugar, Dijon mustard, ketchup, molasses, Worcestershire sauce, garlic powder, salt, and pepper in a bowl. The cooked bacon, sauteed onions, and drained navy beans should all be combined in a sizable baking dish. After adding the sauce mixture to the beans, thoroughly mix them. Bake for 45 to 60 minutes, or until the sauce has thickened and the beans are bubbly, in a preheated oven. Before serving, take it out of the oven and give it ten minutes to rest.

Prep Time: 20 minutes

Cook Time: 60 minutes